Rosemary Garlic Carrots

Everybody needs a couple of side dish recipes that are no fuss, no fail and can really elevate a good meal to something special. This is one of those recipes. Incredibly simple and yet packed with flavor that feels indulgent. Easy enough for a weeknight dinner, special enough for a holiday meal. They are a fantastic side dish, but also make an exceptional cold snack the next day. Although to be honest they rarely last that long. Give them a try and let me know what you think!

Ingredients:

• 1-2 lb carrots, peeled and cut into sticks
• 1 Tbsp. olive oil 
• 1 Tbsp butter or ghee
• 4 cloves of garlic, sliced
• 2-3 sprigs of fresh rosemary 
• Salt & pepper to taste

Instructions:

• Put your chopped carrots into a steaming basket. (I prefer a bamboo steamer)
• Bring a couple of inches of water to a rolling boil and place your steaming basket on top. 
• Cover with a lid and steam for exactly 5 mutes. 
• Remove your basket from the heat and in a nonstick skillet melt the olive oil and butter together over medium high heat. 
• Add the garlic slices and rosemary and when fragrant pour the carrots into the pan. 
• Sautee the carrots in the garlic, rosemary butter mixture over medium high heat for 3 to 5 minutes. Make sure not to over stir as you want the carrots to brown a little. 
• When the carrots are tender and have developed some color, remove from the heat and season with salt and pepper to taste. 
• Serve immediately and enjoy!